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Monday, September 15, 2014

Quinoa and Apple Salad with Curry Rice Vinaigrette

Autumn is only one week away and so it is time to think about ingredients that showcase the bounty that is ready to harvest. Our apples are ready to pick and so I'm happy to make recipes that include apples. My friend Jen made this salad last fall for us at a camping weekend. This delicious healthy salad can be easily doubled or tripled to feed a crowd.

1 cup quinoa

1/2 cup raisins or dried cranberries

1 apple, diced

1/2 cup toasted chopped pecans or walnuts

1/4 cup chopped chives

1/4 cup feta cheese

Vinaigrette

1/3 cup vegetable oil

1/2 cups rice vinegar

2 teaspoons curry powder (adjust to your preference)

Place quinoa in a fine sieve. Rinse and drain.

In a medium saucepan add the quinoa to 1 1/2 cups boiling water, cover simmer about 12 - 15 minutes until all the water is absorbed.

Place the dried cranberries/raisins on top of the hot quinoa to plump them up. Put the lid back on allow to come to room temperature.

that does look really goodhave a question ?? about using the kitchen aid. when making dough( ,,,perogies do you use the hook,,and how long do you need to progress the whole thing,,what speed, and all,, thanks

Anonymous, Sorry for the delay about responding to the question regarding to kneading dough for the perogy dough. That dough does not need to be kneaded like a bread dough certainly not as long. Use a dough hook on low speed to bring the dry and wet ingredients together. Then you can increase the speed to medium until the dough is smooth and elastic which only takes a minute or two. I hope that answers your question.